Process of baking



l F..T.SN'YDER.

PROCESS 0F BAKING. APPLICATION FILED IULY 30,1919.

UNITED STATES PATENT Q1-1=1E rraEDERIcK T. SNYDER, oreal; BARR, ILLINoIsnSSIGNoR TQS; kD FLOD, F,

,Y v CHICAGO, ILLINOIS.' i .l

l ffraocn's's or BAKING.

' Applicaiivqn-lea iul'yec,

' To @ZZ faq/"win, t may concern.'

^ Be it known'that I, innnniicn T. SN'YDER," citizen of the United States, residing at Oak Park, 1in the countyof Cookand State; 'of Illinois, 'have invented afcertain newV and usefulv Improvement inProcesses of Baking,

lio

leaking andespecially to the baking of bread.

of whichthe following is a full, clear, conoise, and exact description. i 1

'My invention relates tothe method",v of

The invention 'hasseveral objects and a large number of` advantages. 'In accordance' with onel feature of the invention a body 'of air is `confined and brought to baking heat, thematerial to be baked passing upwardly into said body of air. The lower portion of the body of 'air is' preferably broughtto non-baking or prooiing temperature. In ,the preferred embodiment of the invention thedough or otherl material is baked 1n onel journey thereof through this 4air and 1n which journey the so-called proofing or other treatment may falso be-,effeoted ifdesired.. Y A i In carrying out various ob]ec-ts`of'my 1n-` vention the interior of the. baking chamber is excludedfromy communication with the exterior `air Iexcept'at its bottom where the material to be baked enters v and lea-ves thel chamber. The airwithin thefbaking cham- `berl is, therefore,- very slowly, ifat all,

` changed .so that it may ultimately become.-

saturated' with the essential oils y thatV flavor thebread and also with'moisture so that'none of the essential oils'nor the moisture Vcon-` tained in the dough entering the chamber;

will be given up by thebread. Thebread will remain fresh longer than would be thecase where lmoisture is extracted yin the baking operation, and will retain its aro-nia. andV iiavor due to itsA retention ofthe essential oils. If' desired, the air within the baking chamber maybe linitially saturated with moisture from water placed in some of the baking pans that are passed j through the heating chamber.v l c The inventionmay be practiced with the aidl of suitable apparatus such as show-n in' the accompanying drawing in Y connection with whichfeatures of the. invention. will be fully set forth, In the drawings Fig. l isa sectional view on line 1*l of Fig. .2 and Fig. 2 is a sectional `view on line 2 2 of Figli. 2 y Like parts are indicated by similar characters of reference throughout both figures.

i, Specification of Letters Patent.

Patented 1919.z serial 110,314,254'.`

` The invention 'will befspecifically May' l2, 192e.k

when employed in baking bread,'though it l is to befunderstood that the invention isnot to be restricted to any-use. l. l i

' The baking chamber-1l is closed at its top and sides and is open at its bottom. The

walls of thischamber arevconstructed to prel i ventinater'ial radiation of heat therethrough and to avoid leakage as far as possible. The

v chamber is preferably higherthan it is .long

and longer than a is Wide. yThis Chamber f is kelevated or spacedv apart fromthe floor'or itsupright legs other support 2 bymeans of 3 which are preferably continued up into the chamber' to constitutea `part of'its striicturall framework. lAn apron 4, preferably of glass, is at the side ofthe apparatus where the material 'tobe baked is introduced,.this apronextending from the chamberv l` `part way toward the floor to leave sufficient Aopen' space between its bottom edge and the' Hoor through vwhich, they material to bebaked is passedinto andremoved vfrom the apparatus.-

other sides of the appreferably of glass, extend Other aprons 5, on the paratus, yalso downwardly of the dough ber. YThe horizontaltransverse bases 6A within andl at lthe ends of the` chamber .are see aredisposed in thelower. bightsV thereof.v

The wheels l1k are fixed upon the lower 'hori from the chamberl. Proofing s, l' y 1s observed through 4the apronsr ork transparent walls of the proofing cham. Y j

.meshwith: these f zontal driving shaft lQm'ounted in bearings 'l l'supported fupon the inner endsofcthe swinging`k horizontal transverse arms 14:

`which arey pivotally secured atfltheirgzouter y ends to two of the legs 3 at l5. Thel bearings may be hushed with solid hard graphite that lis self-lubricating at all temperatureto` avoid thel use of oil. The lower shaft is thus the driving shaft andthe-'upper shaft is van Y' idler, the latter not having to pass through the baking chamber iii-.order to have driving connection with the power transmitting means. The driving shaft l2, together with the sprocket wheels 1l thereon and the lower bightg of thesprocket chains,v` are thusarranged to Hoat, beingvmovablefup;aiidldownas the chains vary in length when :the alp-f paratus is being raised to or lowered from desired baking heat. Y The tendency -of the sprocket chains to depart outwardly fromV -the pitch circles is also compensated for bythis arrangement. The shaft v12 is'slowly driven by any suitable 'means, asfoi example by the driving pulley 16 fixed thereupon. j

Forthe baking of bread there are provided horizontally aligned supporting pivot pins 17 upon the two chains, these pins being constituting ledges upon which baking pans 20, containing the dough to be baked, are disposed. The chains are so driventhat they move downward where nearer the Lglassapron 4, consequently,moving up into the baking chamber where they aienearer lthe rear apro'n 5, all as indicatedby the arrows 21, 22.- The dough laden baking pansare placed upon each tray when it is sufficiently' below the apron l4, the minor heat'in 'the space between the aprons 4 and V5',q'iiiclening tlie'iaisin'g vor proofing of 'the bread, this proofing being preferably entirely completed` before the dough is introduced into the bak-A ing chamber. The'dough and 'the bread ife- Vsulting therefrom are carried vby the conveying mechanism through an orbit partially enclosed by the baking chamberzand partially enclosed by the prooiing'chainber, both of these chambers serving to enclose said orbit. "The source of heat thatbrings the baking chamber to baking heat and theY roofing chamber to proofing heat Ais enclosed by this orbit as will appear. vIn the equipment illustrated it would require an hour and a quarter to passeach tray from Vits loading point just below the apron 4`back to this point where the baked bread isV unloaded from the tray. This allows s'ufii'cient 'time for the dough to raise or proof before' entering thebaking chamber," and 'also allows sufficient. time withinithe baking chamber 'to i bakeY the dough into bread. The heat is preferably whose bores are joined by the hollow heads 24 to vform a sinuous or zigzag shaped heat conducting passage. These pipes 'are located within the orbit oftravel ofrthealoaves'and above the open bottom ofthe baking chainber so that' the source of heat' which they constitute is located in the trapped space y l furnished to the equipment with the aidjof heating pipes 23, superimposed in relation toeach other, and

. gases.

`within said chamber A gas pipe '25 lis withir'i-`r and extends along the uppermost pipey23, this gas pipe having one end extend ingthr'ough one head 24 where it is open to receive air and having its other end extending through another rhead pipe is'supplied with gas. A gas burner 26 isloca'ted atthe 'latter end of the gas pipe 24 where the gas 25, and air may valso be admitted at this burner to this pipe. Primary air enters vthe gas pipe through the burner or mixer asusual, secondary air passing through vthegas pipe `and being heated by the surrounding flame preparatory -to its in'termixture with the gas.. A'gas valve 27 regulates the supply of gasto the burner 26. The gas and air mix in the gas pipe 25, productsof combustion passing through the lateral holes 28 inthisv pipe into the sinuous heating passage 8.5

afforded by the hea-ting pipes 23. and the heads 24 joining the bores ofl these pipes, these products of vcombustion issuing through the outer` end of the low'erinost" heating pipe`23, Heat is graduallygiven up by the `products of combustion as Athey travel toward'their outlet'where ythey emerge cooled belo'wbaking temperature. A suction fan 2 9 may be employed to promote the j downward Vflow of the products of combustion through the piping 23, 24', this How beingi'egulable by a valv'e 30;

The piping 23, 24 is arranged between and spacedapart onboth sides fromv the shields 31. rThe shields 31made preferably of sheet iron one-sixteenth of an inch in thickness,

direct heat to the bottoms ofthe pans, the

bread thus being cooked better than hitherto. These shields project above the source of heat to direct the heat therefrom to the pans, the portions of the dough or bread outside of the pans being 'shielded from this heat wherebythe crustof the lbread is uniformly browned. The innersurface .portions of the baking chanibeiare' desirably upon-a noninetallic mineral 'substance suoli as asbestos to avoid undue expansion or contraction while enabling it to be properly subject to the heat without'impai'ring the effectiveness ofthe heat. y e

By arranging the movement of the prod ucts of combustion in adownw'ard direction, the travel of the hotter and lighter portions of the gases of combustion is retarded by gravitation, until they have given up their heat also and so become as heavy as the cooler Very economical heating vis Ithus secured. None of the gases of combustion come in contact with the bread beingbaked, l there being` no passagebetween thepiping 23, 24 and the interior of the'bakingmcham-v ber 1 to spoil its 'davor and aroma. By adjusting the relative amount of the air supplied at the open end of pipe 25 andat the burner 26, the burning of the gas can be distributed evenly throughfthe'length of 'the burner. pipe '25, yinV this way yheating the *i posite direction@asfshown by the arrows 32,

theI heat .isf uniformly distributed across the baking chamber .i and is progressively44 increased upwardlyinthe baking chamber.

The `dough -in the pans thatlmove from the receiving place 'below vthe apron 4 prior to its receipt Vwithin -thebaking chamber, is subject to the-heat radiated. downwardly from the lowerm'ost heatingpipeg and the in'- teriorof'the baking chambergl, the vradiated heat being partially temporarily trapped between the apronssand 5. They complete raising of the doughresultsfrom this radiatedheat which puts the dough in. finished condition for baking. Eachitray takes about `forty-five minutes to pass through the baking chamber' vand emerges asv completely baked 'breadon'thedown going sideof the chains. The emergingfbread radiates heat tothe upgoing' dough in this way, thereby helping to1raise or proof it. As the bread comes down it entersflayers ofair in the baking chamber of `progressively lowertemperatures, and gives up much of its heatfto this cooler air, which in turn, transfers'this heut tothe fresh `pans ofdough coming up on the other side, thereby conserving much ofthe heat that is, lost in 'the usual form of baking chamberfroniwhich the bread is taken at its highest temperature. As the bread passes practically entirely around the burner pipes, all sides andends of the loaves,

aswell as ythe topsand bottoms thereof, are uniformly exposed tothe radiated heat of the hottest topmost heating pipe 23.' The result is a uniform brown crusty over the entire surfaces of the loaves.

As veryv little heat islost in the baking chamber by vradiation or leakage, the temperature within vthe baking chamber is very sensitive toadjustment. A small variation in the supply ofgas will make a large diiference in the maximum temperature in the top of the baking chamber.` -The amount and color ofthe crust is determinedby this maximum temperature.` By. observing the appearance of the loaves as they emerge from thebaking chamber, the gas valve 27 can be adjusted to givejust theV colordesired andy as the baking chamberis a vcontinuously op eratingV one, this desired resultis repeated indefinitely. Y o y The How of heat into the loaves depends mainly on their size as the better heat e011-,l

ductivity of heavier loaves .is about offset by the greater amount of heat required per cubic inch to bring the heavier loaves up to baking temperature. Therefore the speed of chain travel employed inthefbaking of one kind of dough thoroughly to the center of the loaves will bake vany other kind of-a .differentdegreefoffraising equally well.- ln

this way variations in the .raisingVoiwgthe' i' bread areautom'atically ,comp,ensatedY for without .requiring personal v attention.

each. tray; preferablyv holds from. eight to only requiredat long intervals, .permittingv twelves loaves andthrjeeor four trays can be i himlto, `be lengagedin other work at` vother trays, which l 'L1 i. I: 75' In baking fruit `and custard pies, the acf cessibility jto thetrays permitsthe liquid'v ing chamber is rnot .materially replaced,

wherefore it maybecomeLV saturated with moisture and the essential oils in the-dough so that whenthe dough enters they-baking.

chamber'it. will fnot. give-up these ingredients which are so essential .in maintaining the bread sweet, fresh, and of the proper aroma. In the prior baking processes aboutiive`percentr-of the moistureis given up bythe dough that is being. baked The vheating agency is totally excluded from communication with the interiorof the baking chamber sothat noinjuriousor objectionableasubf stances are transferred from `Ithe source ofl heat tothebread that is beingbaked'.A The fresh dough that Vis being elevated into they baking chamber tendsito cool off the air 'in the baking chamber. This cooled .air Hows .I

downwardly past thebread that is being elevated von the rising side. The heated air flows upwardly past the descending loaves.

in this way the tendency is to keep thepbaking conditions uniform, thecooled air andy the heatedair seeking their proper relation to the departing bread.

Whilel have herein shown v.larly described one form'v of apparatus 'for carrying outv the method of my invention, it

will be vunderstood that .I do not limit myselfv to any particularv apparatus, but having. thus described my invention I claim asV new and desire to secure by .Letters Patent' the following and particu- 1. ,TheV process of baking consisting in i confining a body of air;l bringing the up-f per portion .of the body of air to baking heatand the lower portionto proofing temperature; and {passingA dough ,upwardly through the proofing and; bakingfportions off said-body ofair, the, rate loiiprogress,A being so proportioned thatv the lumps ofndough are completelyvproofed and ready for immediate bakingras they pass from-one portion to upper portion lof the body of air to baking heat and the lower portion to bread proofl i-ngtemperature; and passing dough up- A progress being wardly through the proong and baking portions of said body of air, the rate of progress being so proportioned that the loavesk areproofed completely just -as they enter the baking portion. v

The` process of baking consisting in` confining a body of air; substantially saturating the air with volatile material similar tothat present in the material being baked; bringing the upper portion of the body of airto baking heat and the lower portion to proofing temperature; and passing dough upwardly through the proofing and baking portions of said body of air, the rate of sov proportioned that the loaves are proofed completely just as' they enter the 'baking portion.

4. The process or" baking consisting in confining a body of air; bringing the upper portion of the body of air to baking heat and causing this heat to progressively increase from `the lower to the upper portion of said body ofV air and bringing the lower portion to proofing temperature; and passing dough upwardly through the j irooiing I A andbakin'g'portions of said body of air, the

l iining a body rate of progressfbeing so proportioned that the loaves areY 'proofed completely just as they enter the ,baking portion.

5'. TheY process of baking consisting in confining a body of air; substantially saturating the air with moisture; bringing the upper portion of the body of air to baking heat and causing this heat to progressively increase from the lower tothe upper portion of ysaidv body of air and bringing the lower portion to proofing temperature; and passing dough upwardly through the proofing and baking portio-ns of said body of air, the rate of progress being so proportioned that the loaves are proofe'd completely just as they enter the rbaking portion.

6. The process of baking consisting in conof air; substantially lsaturating the air with volatile material similar to thatpresent in the material being baked; bringing theV upper portion of the body oit air to baking heat and causing this heat to progressively increase trom-the lower to the upper portion ot said body ofair and bringing the lower portion to proofing temperature; and passing dough upwardly through th'e'proofing and baking-,portions oit' said Vbody of air whereby completely baked and crusted bread isY produced with littlev or no loss by evaporation of water and -lavoring content.

.7. The process which consistsin' procuring an `upright elongated Abody of air,*m'aintain-ing one end z one of said-body at sub'- stantially bread baking 'and browningfitemperature, maintaining another end zone ofY said body of air at substantially bread rais-V ingand prooing'temperature by means 'of heated air conveyed from the b-readrbaking zone, introducing unproofed loaves into the said body of air at kthe boundary of the baking Zone and into the proofing zone, moving said loaves through-the proofing zone away fromv and towardsv and* directly intol the baking and browningv Zone, and `remov- VZone and beginning of the YproofingV ing said loaves at theV 4boundary of the baking Zone, whereby loavesof bread may beV baked' directly after proofingand without yexj'i'osure orV loss oi? aroma. f`

8. The process which consists in procuringy an upright body of heated air, maintaining the upper lend of vsaid body at bread baking andbrowning temperature, maintaining the l other end at vbread proofingtemperature, passingI formed loaves into the proofing zone at or near theV beginning of said Zone, causing said loaves to pass further into the ,Y

proofing Zone and returning them towards the baking Zone and passing thein in, into and out of the baking zone to eii'ect baking,

' and removing them from the baking Zone in or near the' beginning of the proofing zone, whereby the heat of the baked bread is conserved.

9. The process of 'baking bread which j consists in enclosing a verticall'yelongated body of air, heating lthe upper part of said air to baking temperature, and by conveyed heat of the upper body maintaining thel lower part at proofing temperature, the-tem-v me'rging, passing doughperatures gradually down and through the proofing body and gradually into the baking body, exposing thel loaves at the highest point 'of .the latter,

to browning heat, and passing thebread so browned back into the baking heat.

l0. The process of baking bread economically which consist-s in maintaining a column or enclosed air, heating 'the upper e-nd of said column to baking temperature by means of combustion-in enclosed conduits,

carried near the topot said upright'bodyV and discharging in a lower zone, keeping the lower end ofsaid column at proofing'V In witness whereof, I hereunto subscribeA my name this 25th day of July, A. D. 1919.

FREDERICK fr; sNYDiiR. i 

